|
23
|
3
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chia pudding parfaits with housemade jams in coffee display cooler with date mark of today when the jam was made yesterday. Observed parfaits in reach in cooler with date mark of today when jam was made yesterday. Observed no date mark on prepped/cooked items in cooler drawers including but not limited to sweet potatoes, sausage, cooked vegetables, and turkey sausage. Observed turkey sausage in walk in cooler with today’s date when it was cooked yesterday. Ensure staff are trained and monitored with regards to proper date marking procedures. Foods shall always be date marked with the prep/cook date of the oldest ingredient, and with the date the product was originally prepared, not when it was placed into a pan. CDI: items properly date marked.
Facility has agreed to complete a risk control plan for date marking. RCP to be completed and emailed to EHS by EOB 4/28/23. EHS provided RCP template via email today to PIC. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed barista pull specialty milk from counter (room temp), open it, and time stamp it. Procedures state milk will be pre- chilled. CDI: TPHC procedures updated for specialty milks today. Product starting from 70F and below and is hermetically sealed.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed walk in shelving with food debris and build up. REPEAT VIOLATION Significant improvement from previous inspection. |